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Course: Lunch, Snack
Keyword: Asian, korean, Vegetable
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 People


  • pot w/ lid
  • sautée pan
  • Knife
  • Cutting Board

Adjust Servings



  • 2 cups uncooked short grain rice
  • 1 Tbsp sesame oil
  • 1/2 tsp sea salt
  • 4 cups water


  • 1 avocado sliced
  • 1 cucumber thinly sliced
  • 3 eggs whisked and cooked into a flat sheet, then sliced
  • 1 large carrot cut into match sticks
  • 1 pickled radish cut into match stick
  • 10 seaweed sheets

More Optional Ingredients

  • sautéed spinach
  • ham sliced
  • seasoned beef stir fried
  • seasoned fish cakes stir fried


  • To prepare the rice, rinse the rice thoroughly in a fine-mesh strainer until the water runs clear. Add the rice, sesame oil, salt, and water to a pot with a lid and bring to a boil. Once boiling, cover the pot with the lid and reduce the heat to low. Cook for 20 minutes, then remove from heat and let cool for 20-30 minutes.
  • While the rice is cooking and cooling, prepare your filling by cutting and sautéing any vegetables or meat you will be using. Once the rice has cooled, use a fork to fluff it up.
  • To assemble the rolls, soak a rice paper sheet in warm water until it becomes pliable. Lay the sheet on a flat surface and add a thin layer of rice over about 3/4 of the sheet, leaving the top part of the sheet empty. Add your filling along the bottom of the rice-covered portion of the sheet. Roll the rice paper tightly, tucking in the filling as you go. Repeat with the remaining sheets and filling.
  • Slice the rolls into bite-sized pieces and serve with soy sauce for dipping. Enjoy your tasty and nutritious Korean-style rice paper rolls.

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